Cut challah bread into ¾ inch thick slices.

Add milk, pumpkin puree, eggs, maple syrup, vanilla extract and pumpkin pie spice to a shallow bowl. Whisk to combine all of the ingredients evenly.

Place slices of challah bread into the wet mixture and soak for 1-2 minutes per side - careful not to leave the bread in too long because it can start to break apart.

While the first slices of bread are soaking, heat a non-stick frying pan or flat top griddle over medium heat. Add a thin layer of oil or butter.

Place bread in the pan and cook for about 2 minutes each side - you want a golden brown crust on the outside.

Add more oil or butter to the pan or griddle between each set of slices. ** Once your pan is warm you may want to turn the heat down to medium-low to prevent the french toast from burning.

Serve immediately with butter, powdered sugar and maple syrup or place in the oven on a low temperature (175F) to keep warm until you are ready to serve.